Delicious green curry, made from wholesome and natural ingredients. We combine the flavors of green curry with a variety of veggies like eggplant, carrots, onion and sweet potato to make a hearty and tasty bowl of thai green curry.


- 2 Tbsp coconut oil
- 1 pound boneless, skinless chicken breasts
- 1 chopped onion
- 2 carrots cut into one-inch pieces
- 1 small or 1/2 medium eggplant
- 1/2 chopped sweet potato cut into one-inch pieces
- 2 cups chicken broth
- 1 can full-fat coconut milk
- 1/4 cup freshly squeezed lime juice
- 2-3 Tbsp green curry paste (I used Thai Kitchen brand.)
- 2 Tbsp fish sauce
- 1 Tbsp raw honey
- 1 cup cilantro leaves chopped
- sea salt - to taste
- freshly ground black pepper - to taste
- Rinse and pat chicken breasts dry and season liberally with salt and pepper.
- In a small bowl, whisk together coconut milk, curry, lime juice, honey, and fish sauce. Set aside.
- Heat a large skillet over medium heat. Melt coconut oil in the pan and then add chicken breasts. Cook for about 5 minutes on each side or until golden brown. Chicken doesn't have to be cooked through. Remove chicken from pan and set aside.
- Add veggies to the pan, season with salt and pepper, and saute for about 7 minutes or until browned. Add a little more oil, if needed.
- Add chicken stock to the pan with the veggies, cover, and reduce heat to medium low.
- Cut chicken into bite-sized pieces. Add chicken and curry sauce to the pan, stir, and simmer until the chicken is cooked through and veggies are tender, about 10 minutes.
- Remove cover and continue to simmer for about 10-15 minutes or until broth reaches your desired consistency.
- Remove from heat, stir in cilantro, and serve with cauliflower rice.

Recipe submitted by the always awesome PALEO TABLE.